Slow Cooker Chicken Tortilla Soup

My kids BEG for this soup.
Of course, HT & OC simply call it “cheese chunk soup” but no matter what you call it, it’s delicious!

Slow Cooker Chicken Tortilla Soup
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  1. 1 large onion (about 2 cups), diced small
  2. 1 can pinto beans (~15 oz)
  3. 1 can black beans (~15 oz)
  4. 1 can tomato sauce (8 oz)
  5. 1 can beer (I normally use Yuengling)
  6. 1 can corn, drained
  7. 1 can diced tomatoes with chilis (~10 oz)
  8. 1 can diced tomatoes (~15 oz)
  9. 1 package taco seasoning
  10. 1 teaspoon garlic powder (or minced)
  11. 2 whole skinless chicken breasts
  12. cubed Monterrey jack cheese
  13. cubed avocado
  14. sour cream
  15. broken tortilla chips
  1. Add onion, pinto beans, black beans, corn, tomato sauce, diced tomatoes, beer, and taco seasoning to slow cooker.
  2. Stir to blend.
  3. Place chicken breasts on top but press down slightly just until covered by liquid/ingredients.
  4. Set on low for 5 hours.
  5. Remove chicken and using 2 forks, shred the chicken.
  6. Stir chicken back into the soup & continue cooking for 2 hours.
  7. Place a 4-6 pieces of cheese in each bowl. Then add some tortilla chips & a few pieces of avocado. Ladle soup into bowl. Let sit for a few minutes so chees gets soft.
  8. Top with a spoonful of sour cream.
  9. Enjoy!
Food Geek Mom
It’s so easy and so amazing!

Pictures to follow

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